You may remember a few months ago when I posted about a new trend in American bars and restaurants: drinking and eating both responsibly AND sustainably. The Huffington Post devoted an article to highlighting nine of America’s greenest bars. One of these bars was Bambara located in Cambridge just across the Charles River from Boston. Bambara is conveniently located within walking distance of the Green Line’s Lechmere T Station and is tucked into Hotel Marlowe on Edwin H Land Blvd. Autonomie Project is fortunate enough to have Bambara in its backyard and I could not resist visiting the restaurant this past weekend.

Bambara is listed on EcoDrinking, a website devoted to establishing bars and restaurants as being green based on numerous factors such as sustainability, organic food/drink options, energy efficiency, and other green initiatives. The website specifically notes Bambara’s use of local ingredients to create organic drinks and entrées as well as their LED lighting and recycling program. Bambara lists numerous “environmentally friendly practices” they are currently using to further their mission of creating a “greener future”.

From the wine list to the take-out containers, Bambara has it covered when it comes to sustainable business practices. Their wine list only features wines that are sustainable, organic, or biodynamic. Recycled cane fiber makes up the content of Bambara’s take-out containers. In addition, the restaurant refuses to use disposable packaging when storing food. Styrofoam is essentially banned from the restaurant. Better yet, Bambara prides itself in its use of local ingredients purchased from local farms, ranches, and fisheries. Bambara has every reason to pride itself in its ingredients; my entire dinner was outstanding.

Thankfully, my friend, Christine, and I chose to venture to Bambara during Boston’s Restaurant Week. We made our reservation on a Saturday evening at 7:00 p.m., but we found that it was unnecessary. We were able to choose a nice high-top table across from the bar along the restaurant’s windows. For $33, we had numerous options to choose from for an appetizer, entrée, and dessert combination. It was immediately confirmed that the ingredients of their dishes were completely organic and fresh when we took our first bites. Christine and I raved to each other about the pasta we ordered. In fact, our waitress kindly noted that all of Bambara’s pasta is made from scratch in-house. You sure can tell!

Bambara’s dinner menu was extensive and impressive, but I think they could definitely improve their selection with additional vegetarian and vegan options. Many of the salads would satisfy a vegetarian’s needs as well as a vegan’s needs sans the various cheeses. However, every dinner entrée has some kind of meat or fish. New vegetarian and vegan options would definitely improve the menu and attract a larger market of customers. It would also add to Bambara’s green mission! I also noticed that the drink menu contains only conventional beers. Local breweries like Harpoon or Peak Organic would be excellent additions to the drink menu. It would also further Bambara’s mission to partner with local businesses. Despite this, Bambara’s cocktails sure do catch your eye on the menu. Bambara’s ‘Mother Earth’ is dubbed as an eco-friendly cocktail. It contains organic Tru vanilla vodka, Makers Mark Aperol, agave nectar, and orange juice. With more cocktails like ‘Mother Earth’, Bambara is sure to expand their customer base.

Overall, our experience at Bambara was outstanding. We did not feel too guilty about the food we ate since we knew we were being a bit greener and more sustainable by dining at Bambara! What more justification do you need? So next time you’re in Boston, take the T just one stop into Cambridge for a great drink and meal. There is no better way to enjoy time with friends and family than over an ethical and superbly tasting dinner out on the town.

-Derek Rogers